Squash Braid

Name: Squash Braid
Ingredients: 1 package (1/4 ounce) active dry yeast; 2 tablespoons warm water (110° to 115°); 1 cup mashed cooked butternut squash; 1/3 cup warm milk (110° to 115°); 1/4 cup butter, softened; 1 egg; 3 tablespoons brown sugar; 1/4 teaspoon salt; 3 to 3-1/2 cups all-purpose flour; 1 egg, beaten; 1 tablespoon water

11 ingredients

2 steps

Ingredients

1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 cup mashed cooked butternut squash
1/3 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 egg, beaten
1 tablespoon water

Directions

1

In a small bowl, dissolve yeast in water. In a bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each third into a 18-in. rope. Place on a greased
2

. Braid ropes together; pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Combine glaze ingredients; brush over braid. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on a wire rack.